Try this Beer-Battered Shrimp with Chipotle-Honey Sauce recipe, or contribute your own.
Suggest a better descriptionMMMMM----------------CHIPOTLE-HONEY DIPPING SAUCE--------------------- 2 Dried chipotle chili -peppers; stemmed and seeded 1 Ripe tomato; quartered 1/2 sm Yellow onion; sliced 1 Clove garlic 1/2 c Water 1 ts Salt 1/4 c Honey 2 tb Red wine vinegar Peanut oil for deep-frying All-purpose; (plain) flour -for dusting 1 1/4 lb Rock shrimp or peeled white -shrimp; (prawns) I found this at cooking.com. They have many more Mexican recipes and also Chinese, Asian, etc. Beer-Battered Shrimp with Chipotle-Honey Sauce Camarones Capeados con Salsa Dulce de Chipolte Beer adds both flavor and texture to this lovely batter. If you make the batter early, it may thicken, in which case it can be thinned with a little more beer or with water. Too thick a batter will make the shrimp soggy, while a batter that is too thin wont form a complete coating. Preparation Time: 1 hour 15 minutes To make the batter, in a bowl, combine the flour, cayenne, salt, sugar and baking powder. Stir to mix. Add the beer all at once and whisk until smooth. Set aside at room temperature for at least 30 minutes or up to 4 hours. To make the dipping sauce, in a small saucepan, combine the chilies, tomato, onion, garlic, water and salt and bring to a boil. Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes. Remove from the heat and let cool slightly, then transfer to a blender and pur?e until smooth. Pour the pur?e into a small bowl and stir in the honey and vinegar. Let cool. In a large saucepan, pour in peanut oil to a depth of 5 inches (13 cm) and heat to 350F (180?C) or until a few drops of batter sprinkled into the oil rise immediately to the surface. Spread some flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess. Drop the shrimp, a few at a time, into the batter. Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil. Deep-fry until light golden and crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce. Posted to CHILE-HEADS DIGEST by Judy Howle
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 6 | ||
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Calories: 102 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 296.9mg | 10 % | |
Potassium 57.6mg | 2 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 18.9g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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